Oh Neil, I would say the same you said before: “don’t get me started!”
you have touched my culinary sensibility there. Hey, I was a chef in France!
No, I’m not kidding, it was a crappy restaurant but I actually did work as a cook of Italian food and handmade pizzas for a few months to pay my studies. The pizzas were made with real wood coal, but understand me well, we did not buy the coal, we had to do it every day in the morning with some big pieces of wood we would cut by hand with an ax. Wow! Best possible pizzas come from those old mud ovens! Man, I want to eat one of them right now…
Glasgow. This is the typical way they will serve you Fish and Chips in the streets of Glasgow, the question is, did they read the news before serving it to your hands? In Scotland you may find the best chips you have ever eaten in your life, their potatoes are just fabulous:
No, Neil’s not joking,
it’s true, Mars Bars and Chips, actually, quite nice, except for the extreme amounts of calories:
Wine in France is something really special! You need time and relaxation, sit down under the sun of the French champagne and enjoy some of the best cheeses of the world, and definitely, also some of the best charcuterie of the world! Man, they have such an assortment of amazing products!
Hey Gary, I understand that neither Neil nor me are talking about complicated refined food from England and France, we are rather talking about very tasty food that most people, at least when I was in Europe, could easily get for a few pounds and that it is easy made at home too. It’s not fancy food at all, if you were to tell a Scott that say Fish and Chips is “fancy food”, they will laugh at you and joke about,
as it is the most rudimentary food you can eat in there. I remember fondly that some people would get quite drunk at the weekends and then would go and get some Fish and Chips wrapped in a piece of newspapar, and because of the very cold weather, your nose starts snot dripping like water, and…, well…, yes, you mix it with your lovely Fish and Chips for a perfect ingredient been drunk
, there are many jokes about it in Glasgow.
Pig is no longer good, it's true, if you see them in farms you will feel such a disgust that you will no longer want to eat them, I understand that, now in those days I was there, French, Sapanish and Uk pigs and charcuteries proceses were risen in plain pure air and animals would be in their natural places and eat totally natural food, no longer today today. We tend not to eat almost any pig food anymore with my wife because of that.
Ken, I think one of the best ways to get the full taste of any vegetable is not boiling it, but cooking with steam, sort of with this item, look:
Everything tastes fuller, richer, and it is much more nutritious for your body too because water does not take away nutrients. One of my favorite tastes for mushrooms comes from steam cooking; they taste much stronger than boiled. I’m sure you will become a good cooker dear Ken, most artists men tend to be good at cooking, curiously.
In Spain there is something called “Jamón Cerrano Pata Negra”, it is amazing mmmmm, quite expensive by the way because pigs for this “Jamón” are risen in a special way and with a unique kind of food, as a matter of face, "acorn". They would eat the whole of their life only acorns and drink water, this is what gives its fantastic texture and taste:
Now, a classic that nobody should pass by ever, a big
“Asado Argentino” (Argentinean barbecue), oh man…, this is soooooo good!
If you have not eaten one of those yet, you are half alive:
Anyway, I got totally carried away with this one
but even if food is wonderful, nutrition is more important, and we have to take care of our health people, we have to be careful particularly with the 3 ingredients that most people abuse from and cause most illness: sodium (salt) fat and sugar.
Now I'm hungry
... This is exactly what I'm going to do tonight, this is made with giant Squid meat...
